276 ml Warm milk or water (110℉)

100 g (2 large) Egg

50 g Sugar (or honey)

9 g Instant dry yeast

562 g Bread flour (or all-purpose flour)

12 g Salt

60 g unsalted Butter (room temperature (or ¼ cup oil))

Liquid ingredients - Ensure milk is warm, not hot (about 110 F). In a small bowl add the milk, yeast, sugar, and egg. Stir and set aside to foam for 5 mins.

Dry ingredients - In the large bowl of a stand mixer, with the dough hook attachment combine the flour and salt. Then, add the yeast mixture. Combine with a wooden spoon or rubber spatula.

Combine - Add the yeast mixture to the flour mixture and combine on medium-high speed for about 3 minutes scraping the sides of the bowl as necessary.

Knead - Once all the flour is incorporated, knead the dough for 8 to 10 minutes on medium speed until smooth. The dough will be soft and sticky.

Butter - Next, add the soft room-temperature butter a little at a time. knead again for another 10 to 12 minutes until smooth and elastic.

Bowl - Remove the dough from the mixer bowl onto a lightly floured surface. Shape it into a ball. Place in an oiled bowl.

Proof - Cover with plastic wrap or clean kitchen cloth. Leave to rise in a warm place for about an hour until doubled in volume.

Shape - When the dough is doubled in volume invert the risen dough onto a lightly floured surface. Start to roll like a jelly roll. Fold from the top to the center then again once more towards the end. Pinch the seams together.

Cover - Place into a buttered Pullman loaf pan seam side down. Cover the loaf pan with plastic wrap or a clean kitchen cloth. Let rise in a warm place for about 45 minutes until almost 2 inches from the top rim of the loaf pan. You want to place the lid on before it rises to the top so you don't ruin the rise.

Oven - Once you see your dough is almost halfway up the sides – spray the cover of the Pullman pan lid and place it on.

Once you see your dough is almost halfway up the sides preheat the oven to 380°F / 190°C / Gas Mark 5 for at least 20 minutes.

Bake - Place the loaf pans on a baking sheet and into the oven. Bake the 13-inch loaf for about 45 to 50 minutes.

Partially open the lid and let it cool for 10 minutes before you invert it onto a cooling rack. Cover it with a clean kitchen towel for 5 minutes to keep soft.

Always let bread rest for at least an hour before you cut it.

See website for quantities and timings for smaller pans. www.veenaazmanov.com